"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Delight Recipe

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This recipe for Peanut Delight, by , is from The Matterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Matterson
Added: Sunday, January 27, 2008


2/3 c. chopped peanuts
1 c. flour
1/2 c. margarine

1/3 c. peanut butter
8 oz. pkg. cream cheese
1 c. 10X sugar
2 c. cool whip

1 pkg. vanilla instant pudding mix (3.75 oz)
1 pkg. chocolate instant pudding mix (3.75 oz)
3 c. cold milk

1)Blend flour, margarine, and add nuts. Press into 9 x 13 cake pan. Bake at 350 for 20 minutes. Let cool!

2)Cream peanut butter & cream cheese. Add sugar & mix well. Blend in cool whip. Spread this over cooled crust.

3)Mix pudding & milk at low speed with mixer until it starts to thicken. Spread over second layer. Cool a few minutes to set.

4)Top with about 2 c. Cool Whip. - or more!!
Sprinkle with shredded chocolate bar, and more chopped peanuts if desired. - Keep chilled.




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